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November 28, 2011

Aval Payasam - Rice Flakes Payasam Recipe

I make this aval payasam every Friday for Lakshmi pooja. This is the simplest & delicious payasam that can be made in 10-15 minutes.

INGREDIENTS

1 cup - 250ml

Thick rice flakes / poha/ Aval - 1/4 cup

Powdered jaggery - 1/4 cup ( + 2 tbsp - optional)

Boiled milk /coconut milk - 1/4 cup

Cardamom seeds - 2 nos (powdered)

Ghee - 2 tsp

Water - As required (around 2.5 cups)

Roasted Cashews - a few

For additional flavour roast in a tsp of ghee & add the following

Cloves /Krambu- 2 nos

Roasted Nutmeg powder/ Jathikkai - A pinch

Edible camphor / Pachai karpooram - a pinch

METHOD

Heat a kadai with a tbsp of ghee and roast the cashews.Set aside. Clean the aval & remove the drbris if any.

In the same kadai, roast the cleaned aval and cardamom together for 3-4 mins. Aval becomes crispy and turns little brown. Allow it to cool. Powder it nicely. If you don't want to powder the aval, wash the roasted aval and cook it. But it will take extra time to cook.

Now take the water in a bowl and add the powdered aval.Mix welll , there should be no lumps.Cover and cook for 5 mins. Stir in between and check the water level.Add more water if needed.It thickens after few minutes.

Now add the powdered jaggery and mix well. Allow it to boil for 5-10 mins. Finally add the roasted cashews. Add the items given under "flavour" if necessary. Switch off the flame and add 1/4 cup of boiled milk or coconut milk..Serve hot or cold !!

NOTE

U can add coconut milk for richness. But it should be added at the end before switching off the flame.

If u feel sweetness is more, add little boiled milk.

When u add milk along with jaggery , payasam gives a curdled look.To avoid this, add milk only after switching off the flame.

If you want, you can replace jaggery with sugar.

Here i've powdered the aval. If you wish, u can roast the aval, wash and cook as it is. It will take little more time to cook.